Marzipan Cake with Pears Poached in Red Wine
Marzipan Cake with Pears Poached in Red Wine
Ingredients
- 3 cups (750 ml) red wine
- 3/4 cup (180 ml) sugar
- 1 small stick cinnamon
- 5 ripe but firm Bartlett or Anjou pears
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (125 ml) sugar
- 7 oz (200 g) marzipan (sweetened almond paste), cut into small cubes
- 3 eggs
Instructions
- In a saucepan, bring the wine, sugar and cinnamon to a boil. Simmer 2 to 3 minutes.
- Peel the pears, taking care not to remove the stem. Cut the pears and stems in half lengthwise. Using a melon baller, scoop out the cores.
- Slip the pears into the simmering red wine mixture. Bring to a boil, reduce the heat and simmer gently for about 10 minutes. Remove from the heat. Let cool slightly, then refrigerate the pears in the red wine mixture until chilled, about 5 hours or overnight.
Marzipan Cake with Pears Poached in Red Wine